1 pound veal kabobs
a lot of lemon pepper (old enough that there wasn't much lemon scent
left-- I might try this again with lemon juice added)
moderate pile of chopped carrots
moderate pile of chopped bok choy
some veg-chicken cooking supplement*
some bone broth (simmer bones with water, seaweed, and vinegar)
Stir-fry the veal, pepper, carrots, and bok choy on high, until the veal is
partly cooked, then add the cooking supplement and bone broth and simmer
until the carrots are cooked, (less than an hour, I think).
I think this is one of the better things I've ever cooked. The pepper is very much the strongest flavor, but I seem to be in the mood for black pepper-- perhaps not *quite* that much, but strong black pepper is very nice as the weather is cooling off.
*I slow-simmered some eggplant, cherry tomatoes, olive oil, the pickings off
a roast chicken, and (I think) some hot peppers. I don't know whether such a
thing has a name, but it's good to keep in the refrigerator and add to
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